王品 只款待心中最重要的人

A cow, only serves for six Wang steaks. Persisting in the strict definition of delicious, a cow only takes the most essence of the sixth to eighth pair of ribs, after 250 ° C high temperature and slow roasting for 1.5 hours. Insisting the five major methods, in order to present Chinese flavor Taiwan classic full cooked beef steak.

Pan-seared New York strip steak, wet-aged and freshly prepared, for a succulent and fragrant treat paired with rich black truffle slices and scallops—an unforgettable experience for discerning gourmands.

Juicy marbled Australian Wagyu beef paired with the chef's special creamy white sauce and scallops pan-fried until golden—double goodness that really hits the spot.

嚴選美國Prime等級丁骨牛排高溫炙烤後，再澆淋上特調羅望子刺蔥醬汁，一品菲力的軟嫩，二嚐紐約客的口感與迷人香氣，除此之外，主廚將取下的骨邊肉二次回烤至全熟，再體驗第三重酥香口感。

With classic Chinese flavor and Taiwanese classic full cooked beef steak paired with sea prawns, the first choice for gourmets.

Filet Steak is made from the best of beef's loin meat part and is served with three Japanese raw-grade dried fried scallops and fresh sweet teeth.

Selected Pingtung export Japanese shoulder clip parts baked fully cooked upper ribs / lower ribs, is the first choice for non-cattle gluttons.

鮮嫩的小羊排以主廚特製香料烘烤後，風味絕佳；主廚以高溫鎖住海大蝦鮮甜，再抹上義式香料奶油進烤箱烘烤，帶出奶油的香味及義式香料的美味鮮甜，一次享受海陸美味。

選用澳洲龍蝦、煎至金黃的菲力，搭配微辣的奶油醬汁與香草油封蒜品嚐，盡享海陸美味。

肉質紮實的龍蝦、佐以鮮嫩鮑魚與季節海鮮，海味十足。